Prep Time: 15 minutes
Serves: 6


Mustard Seed Crusted Sirloin Roast

with Pinot Noir Jus

3 lb Denninger’s All Natural Sirloin Roast
3 cloves garlic, crushed
salt and freshly ground black pepper
½ cup Edmond Fallot Pinot Noir Mustard
2 tbsp Edmond Fallot Graines de Moutard Mustard Seeds
2 tbsp olive oil
1 onion, chopped


1 cup red wine, such as Pinot Noir
1 tbsp Bob’s Red Mill All-Purpose Flour
1 cup Kitchen Basics Beef Broth
1 tsp Fallot Pinot Noir Mustard
salt and freshly ground pepper

Heat the oven to 425°F. Place the garlic and mustard in a small bowl, add in the oil and mix to a paste. Rub the mixture all over the beef, then sprinkle with mustard seeds, pressing to adhere. Season with salt and pepper.

Roast for 25 minutes, then lower the heat to 350°F. Roast for another hour to hour and a half. An instant-read thermometer inserted into center should register 120°F for medium rare. Take the meat out of the oven, transfer to a carving board, cover with foil and allow to rest for 15-20 minutes before carving.

Place roasting pan over burner on medium-high heat. Add red wine and flour; stir 30 seconds. Whisk in broth and mustard; boil until reduced to desired consistency, stirring occasionally, about 10 minutes. Season jus with salt and pepper.